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ESPRESSO COLLECTION
TRADITIONAL DESSERTS
x 12
Tip: Serve with coffee-fl avoured crème anglaise.
Diffi culty
5 min.
Ingredients
40 ml espresso 2 eggs
125 g butter 70 g plain fl our
75 g good quality plain chocolate
80 g walnut pieces or other nuts
150 g light brown sugar
20 g butter + 20 g caster sugar for the cake tin
In a saucepan, melt the chocolate with the butter, add the coffee and mix
well.
In a mixing bowl, beat the egg yolks with the sugar until pale and creamy,
using a whisk, then incorporate the fl our.
Add the melted chocolate mixture and the walnuts.
Pour the mixture into the buttered, sugared cake tin.
Cook in the oven at 200°C for around 20 minutes. Test that the brownies are
cooked by piercing the mixture with a fi ne knife blade. It should come out
with a little of the mixture on it.
Allow to cool completely before cutting.
Coffee Brownies
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